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  1. #11

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    Quote Originally Posted by bdial View Post

    How much coffee do you need for a (small) batch of developer?
    barry
    i just got off the phone with the good people at folgers
    to learn about how concentrated instant coffee is ..
    so i can adjust my recipe ..

    it turns out that instant is 3x as concentrated ( 1 tsp / cup vs 1 tbs / cup ),
    so for a single roll of film, i am guessing
    i will be roasting up a half cup to a whole cup of beans ....

    the wrench in the spokes is that different varieties of coffee
    have different characteristics and different caffic acid contents.
    i know i have had different results depending on the brand of coffee i have
    used ( "el gringo" vs. "stop and shop generic" ) ... typical instant coffee
    is never 100% robusta beans, so who knows what is going to happen
    when i use 100% in my mix ...
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  2. #12

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    The saying "If we knew what we were doing, it wouldn't be called research" comes to mind here.
    This opens up a whole stream of variables, from how dark to roast, to how finely you grind the beans.
    The folklore I've always heard is that roasting destroys some of the caffine, so dark roasts like French or (typical) expresso roast don't have as much caffine as lighter roasts. Don't know if it's true or not though.

  3. #13

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    Great thread! Very informative.
    I've been wanting to try caffenol, but can't seem to resist drinking the developer


  4. #14
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    Quote Originally Posted by Dan Henderson View Post
    ...I started out with a hot air popcorn popper. It made too much smoke to do inside and it barely overcame Michigan winter to do outside.
    So does that explain why my roasting times have gotten considerably longer now? I do mine outside now... I learned my lesson.

  5. #15
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    This could be an opportunity to create "Fair Trade" developer
    - Ian

  6. #16
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    Quote Originally Posted by jnanian View Post
    i will be picking up the coffee today ( in a few hours )
    i was told it was sumatran robusta ...
    from what i remember full city roast is just after the oils come out the
    second time so maybe tomorrow i will pull out the hibachi, get the
    aluminum pie tin out and roast ...


    the roasters with the catalyst to remove the smoke seem to be nice,
    have you had any trouble with yours ?
    i know there are several manufacturers, and some seem to work better than others.
    I bought a Nesco brand roaster made in Wisconsin (USA even!) I use it nearly twice each week to roast small batches for myself, and occasionally for my girlfriend. It has been trouble free.


    web site: Dan Henderson, Photographer.com

    blog: https://danhendersonphotographer.wordpress.com/

    I am not anti-digital. I am pro-film.

  7. #17
    Dan Henderson's Avatar
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    Quote Originally Posted by holmburgers View Post
    So does that explain why my roasting times have gotten considerably longer now? I do mine outside now... I learned my lesson.
    I assume so. The first time I used a hot air popper it was mild enough to do it outside. Second time I really smoked up my kitchen. Third time I did it in the garage and it was so cold that the beans took forever to roast. Then I hit upon the fireplace idea.


    web site: Dan Henderson, Photographer.com

    blog: https://danhendersonphotographer.wordpress.com/

    I am not anti-digital. I am pro-film.

  8. #18

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    well, i have roasted my second batch.
    it is kind of half reroasted the leftovers from the batch i did before and a few handfuls of green beans.
    i got the outside nice and black ( hard to see between all the smoke and the darkness )
    i brought the beans in the light and cracked some open .. they were still brownish inside
    so i went back to the hotplate and did it again .. now they are black inside and out.
    the beans are still steamy in the kitchen, and i reek of smoke.
    i have uploaded a grind sample
    kind of my version of the universal grind ... a little bit of everything - course/perk - turkish ...
    it isn't this light, but the flash + digi thingy make it look lighter than it is.

    barry, that folklore is what i have always been told
    that said, i did have some dark roasted espresso over the weekend and i am still jittery from it
    Last edited by jnanian; 12-20-2010 at 05:28 PM. Click to view previous post history. Reason: uploaded image
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  9. #19

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    Quote Originally Posted by Dan Henderson View Post
    I bought a Nesco brand roaster made in Wisconsin (USA even!) I use it nearly twice each week to roast small batches for myself, and occasionally for my girlfriend. It has been trouble free.
    i'll have to look into that
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  10. #20
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    I have roasted all my coffee for the last year and a half. I went through two whirly pops and an air roaster as well as all summer roasting on a wok on a webber. I finally started to experiment with just roasting in the oven. That turned out to be the best method for me. My oven is by the back door so I can open the door and run a fan and most the smoke goes out... some amount of smoke makes the house smell good. I don't like dark roast, I only go to first crack. I use a largish ceramic bowl in the oven and set the temp to 450. I am drinking a cup of Sumatra I bought green off ebay and roasted two days ago. I would rate this cup on my scale at about a 9 (out of 10). Really really good. Guess I should add that I open the oven and stir the beans every few minutes. It takes quite awhile.

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